Is it delicious to call Hua Chicken Which place is called Hua Chicken?

"Called Flower Chicken" originally from Zhejiang, is some poor refugees (or called for food) stolen chicken, with mud to wrap the chicken, set a fire to burn the mud, the mud is hot and the chicken is cooked, this is a dish that can not be elegant.

There is a legend that Emperor Qianlong visited Jiangnan and accidentally fell into the wilderness. There was a man named Hanako who saw that he was pitiful, so he gave him the "Calling Chicken" that he thought was a delicacy. Qianlong was sleepy and hungry, so he naturally felt that this chicken was extremely delicious.

After eating, he asked his name, and he was embarrassed to say that the chicken was called "Flower Chicken", so he blew that the chicken was called "Rich Chicken". Qianlong was full of praise for this chicken.

called Hanako to learn afterwards that this homeless man was the current emperor. This "called flower chicken" also became a "rich chicken" because of the emperor's golden mouth. It has been passed down to this day and has become a famous dish that has been listed in the hall of elegance.

Method: Ingredients: 1 tender hen (1000 grams), with a small head and a large body, fat and delicate three yellow (yellow mouth, yellow feet, yellow hair) hen is better.

Excipients: 50 grams of diced chicken, 100 grams of lean pork, 50 grams of shrimp, 30 grams of diced cooked ham, 400 grams of lard, 20 grams of diced mushrooms, 4 fresh lotus leaves, 3000 grams of wine jar puree.

Seasoning: 50 grams of Shao wine, 5 grams of salt, 100 grams of oil, 20 grams of sugar, 25 grams of chopped green onions, 10 grams of minced ginger, 4 cloves, 2 star anise, 0 5 grams of minced jade fruit, 50 grams of green onion white segments, 50 grams of sweet paste, 50 grams of sesame oil, 50 grams of cooked lard.

Preparation: 1 Remove the feathers, gutts and wash the chicken. Add soy sauce, rice wine, salt, marinate for 1 hour and take it out, grind the cloves and star anise into fine powder, add the minced jade fruit and mix evenly, and rub it on the chicken body;

2 Put the pot on the high heat, add lard and cook until it is 50% hot, add chopped green onion and ginger and stir-fry until fragrant, then fry the diced chicken, lean pork, shrimp, cooked ham and diced mushrooms in the auxiliary ingredients into the pot respectively, and let it cool for later use; �

3 Put a clove in each armpit of the chicken, then wrap the chicken body tightly with lard oil, wrap a layer with lotus leaves, wrap a layer with cellophane, wrap another layer of lotus leaves on the outside, and then tie it firmly with fine hemp rope;

4 Grind the mud of the wine jar into powder, mix it with water, spread it on a damp cloth (about 1 5 cm thick), then put the bundled chicken in the middle of the mud, lift the four corners of the wet cloth and wrap the chicken tightly to make the mud stick tightly, then remove the wet cloth and wrap it in wrapping paper;

5 Put the wrapped chicken in the oven and bake it over a high fire for 40 minutes, if the mud is dry and cracked, you can use the mud to plug the cracks, then bake it over a high fire for 30 minutes, then change to low heat for 90 minutes, and finally change to a low heat for 90 minutes;

6 Take out the roasted chicken, knock off the mud on the surface of the chicken, untie the rope, remove the lotus leaf, cellophane, and drizzle with sesame oil.

Tips: You can also prepare sesame oil, green onion white, and sweet noodle sauce for dipping. The skin of this chicken is golden and orange bright, the meat is tender and soft, the fragrance is rich, the original flavor is rich, the nutrition is rich, and the flavor is unique.

It is called flower chicken, it is a famous food in the south of the Yangtze River, with a long history, it is a special dish made by wrapping the processed chicken with soil and lotus leaves, and making it by baking method. Its color jujube red and bright, fragrant and fragrant, crispy and tender meat, is a family banquet picnic, a gift to relatives and friends

Brief introduction. Changshu called Hua Chicken, also known as "Simmered Chicken", is produced in Changshu, Jiangsu, China. It belongs to Jiangsu and Zhejiang cuisine. Changshu called flower chicken is brown and red in color, oily and bright, fresh and fragrant, rich in chicken fragrance, tender chicken, rich in nutrition and unique in flavor.

Allusion one. According to legend, a long time ago, there was a man named Hanako, who begged for food along the way and went to a village in Changshu County. One day, he came across a chicken and wanted to slaughter it for cooking, but he had no cooking utensils or spices.

He came to the foot of Yu Mountain, killed the chicken, removed the internal organs, smeared the yellow mud and firewood with the hair, put the coated chicken in the fire and roasted it, and when the mud dried the chicken was cooked, the mud shell was peeled off, and the chicken feathers were also taken off with the mud shell, revealing the chicken. About 100 years ago, the "Mountain View Garden" restaurant in the Yushan Resort in the northwest of Changshu County was based on this legend, and the fine was extracted from the rough, and the Seiko imitated the creation of this chicken.

Allusion two. Legend has it that Emperor Qianlong visited Jiangnan and accidentally fell into the wilderness. There was a man named Hanako who saw that he was pitiful, so he gave him the "Calling Chicken" that he thought was a delicacy.

Qianlong was sleepy and hungry, so he naturally felt that this chicken was extremely delicious. After eating, he asked his name, and he was embarrassed to say that the chicken was called "Flower Chicken", so he blew that the chicken was called "Rich Chicken". Qianlong was full of praise for this chicken.

called Hanako to learn afterwards that this homeless man was the current emperor. This "called flower chicken" also became a "rich chicken" because of the emperor's golden mouth. It has been passed down to this day and has become a famous dish that has been listed in the hall of elegance.

Called Hua Chicken is a famous dish in Hangzhou Louwailou, and Louwai Lou was established in 1848, and the legend of the earliest Changshu Mountain View Garden called Hua Chicken was established in 1890, according to the time of this dish should be a famous dish in Hangzhou, in addition it is said that this dish existed in Hangzhou in the Southern Song Dynasty, Jigong Zhong has repeatedly mentioned that it is called Hua Chicken, and it can be seen from the lotus leaf wrapped in the chicken that this is obviously a Hangzhou dish.

It's Jiangsu and Zhejiang cuisine, QQ restaurant just got it right! That's right!!

100% is Jiangsu and Zhejiang cuisine.

It is one of the famous dishes of Jiangsu and Zhejiang cuisine.

It is most famous in Changshu, Jiangsu. The method is to wrap the processed chicken in soil and lotus leaves, and make a special dish by baking.

I have a famous Deng Ji called Hua Chicken in Xushui Town, Zhongyuan District, Zhengzhou City, Henan Province.

Changshu called Hua Chicken, also known as "Simmered Chicken", is produced in Changshu, Jiangsu, China. It has a long history and is a specialty dish made by wrapping processed chicken in soil and lotus leaves, and baking it.

The materials are: main ingredients: 1 tender hen fat and delicate three yellow (yellow mouth, yellow feet, yellow hair) hen, 100 grams of lean pork, 30 grams of cooked ham, 400 grams of lard, 20 grams of diced mushrooms, 4 fresh lotus leaves, 3000 grams of wine jar mud, 5 grams of salt, 100 grams of oil, 20 grams of sugar, 25 grams of chopped green onions, 10 grams of minced ginger, 4 cloves, 2 star anise, 0 5 grams of minced jade fruit, (shrimp, diced chicken, green onion white segment, sweet noodle sauce, sesame oil, cooked lard, Shao wine 50 grams each).

1 Remove the chicken feathers and internal organs, wash them, add soy sauce, rice wine, and salt to marinate for 1 hour, take them out, grind the cloves and star anise into fine powder, add the minced jade fruit and rub it evenly on the chicken body.

2 Put the pot on the high heat, add the lard and cook until it is 50% hot, add the chopped green onion and ginger and stir-fry until fragrant, then put the diced chicken, lean pork, shrimp, diced cooked ham and diced mushrooms into the pot and fry them, and let them cool for later use.

3 Put a clove in each armpit of the chicken, then wrap the chicken body tightly with lard oil, wrap a layer with lotus leaves, wrap a layer with cellophane, wrap a layer of lotus leaves outside, and then tie it firmly with a fine hemp rope, grind the wine jar mud into powder, add water to mix, spread it on a damp cloth (about 1 5 cm thick), then put the bundled chicken in the middle of the mud, pick up the four corners of the damp cloth and wrap the chicken tightly, so that the mud is tightly glued, and then remove the wet cloth and wrap it in wrapping paper.

4.Place the wrapped chicken in the oven over a high flame for 40 minutes. (If the mud is dry and cracked, you can use mud to plug the cracks) then bake it over a strong fire for 30 minutes, then switch to low heat for 90 minutes, and finally change to a low fire for 90 minutes; Take out the roasted chicken, knock off the mud on the surface of the chicken, untie the rope, remove the lotus leaves, cellophane, and drizzle sesame oil y(o)y delicious flower chicken is successful.

Crafting materials. Ingredients: Tender 1 about (1000 grams), with a small head and a large body, fat and delicate three yellow (yellow mouth, yellow feet, yellow hair) hen is better.

Excipients: 50 grams of diced chicken, 100 grams of lean pork, 50 grams of shrimp, 30 grams of diced cooked ham, 400 grams of lard, 20 grams of diced mushrooms, 4 fresh lotus leaves, 3000 grams of wine jar puree.

Seasoning: 50 grams of Shao wine, 5 grams of salt, 100 grams of oil, 20 grams of sugar, 25 grams of chopped green onion, 10 grams of minced ginger, 4 cloves, 2 star anise, 50 grams of minced jade fruit, 50 grams of green onion white segments, 50 grams of sweet paste, 50 grams of sesame oil, 50 grams of cooked lard.

How to make it: 1。Remove the feathers, gutts and wash the chicken.

Add soy sauce, rice wine, salt, marinate for 1 hour and take it out, grind the cloves and star anise into fine powder, add the minced jade fruit and mix evenly, and rub it on the chicken body; 2。Put the pot on the high heat, add lard and burn it until it is hot, add chopped green onion and ginger and stir-fry until fragrant, and then sell diced chicken, lean pork, shrimp, cooked ham and diced mushrooms in the auxiliary materials into the pot and fry them respectively, and after leaving the pot, let them cool for later use;

3。Put a Ding Lifan teasing incense on each armpit of the chicken, and then wrap the chicken body tightly with lard oil, wrap a layer with lotus leaves, wrap a layer with tin foil, wrap a layer of lotus leaves on the outside, and then tie it firmly with a fine hemp rope;

4。Grind the wine jar mud into powder, add water to mix, spread it flat on a wet cloth (about centimeter thick), and then put the bundled sedan chicken in the middle of the mud, pick up the four corners of the wet cloth and wrap the chicken tightly, so that the mud is tightly glued, and then remove the wet cloth and wrap it in wrapping paper;

5。Put the wrapped chicken in the oven and bake it over a high fire for 40 minutes, if the mud is dry and cracked, you can use the mud to plug the cracks, then roast it over a high fire for 30 minutes, then change to low heat for 90 minutes, and finally change to a low heat for 90 minutes; 6。Take out the roasted chicken, knock off the mud on the surface of the chicken, untie the rope, remove the lotus leaf and tin foil, and drizzle with sesame oil.

1.The chicken shouted a sedan chair, and the sail was slaughtered and washed, and the internal organs were removed.

2.Chop the ginger, shallots, garlic, onion, and coriander.

3.Spread the chicken inside and out with salt and five-spice powder, then add ginger, shallots, garlic, onion, coriander, light soy sauce, honey, and cooking wine, and marinate the chicken for 4 hours.

4.Wrap the chicken Zheng Tong with a lotus leaf, stuff ginger and onion and other ingredients into the chicken's belly, and then wrap the chicken in two layers with tin foil.

5.Put the wrapped chicken in the oven and bake it at 250 degrees for 30 minutes, and bake it at 180 degrees for 2 hours.

6.Just cut the roasted chicken with tin foil and lotus leaves.

1. Ingredients for Zhongkai: 1 chicken, 50 grams of green onions, 10 grams of garlic, and an appropriate amount of salt.

2. Methods and steps:

1. Pour oil on the chicken to know how to call salt, use dark soy sauce to color the chicken, and apply evenly.

2. Cut the green onion into sections, pat a few garlic and cut it into minced garlic.

3. Stuff ginger, garlic and shallots into the chicken and marinate for two hours.

4. After marinating, wrap the chicken in tin foil.

5. Dig up some soil, water it and stir it into wet mud.

6. Wrap the chicken in mud.

7. Make a fire and put the wrapped chicken into the baking.

8. Cook for two hours before serving.